Low Carb Flapjack Pancake or Muffins

  

I had eggs but no bacon and had a craving for something sweet. I then remembered I had some over-ripe bananas and I decided to try the 2-ingredient pancake (just eggs and bananas). Well it wasn't turning out great so I added some almond and coconut flour and they were so much better. 

Almost cake-like with some frozen berries, topped with double cream yoghurt (and some honey for the Little One) and it tasted amazing! And it was a proper substantial enough batter so I added the leftovers to a couple of muffin wrappers, added some berries and baked it, turned out great (I just forgot to spray the wrappers so they got stuck - but they still tasted great!).

What you need:

• 2 over ripe bananas
• 3-4 large eggs
• 2 tbsp almond flour
• 1 tbsp coconut flour
• 1 tbsp rice malt syrup or honey
• frozen berries (I used blueberries and raspberries.
• double thick yoghurt (to serve)

 

To make the batter:

1.  Mash the bananas really well with a fork.
2.  Add the eggs and syrup and using a hand held blender, blend until everything is smooth.
3. With a whisk, slowly add the flours. 

 

To make flapjacks:

1.  Melt some butter in a small frying pan (the batter will run if you use a big pan).
2.  Add the batter and top with some berries.
3. Melt some butter and fry until bubbles appear.
4. Gently flip over, fry for another minute or until cooked through.
5. Enjoy with some double thick yoghurt and some malt syrup of honey on top.

 

To make muffins:

1. Prepare a muffin pan by very generously spreading with butter, if using wrappers spray very generously with Cook-and-spray.
2. Fill the hole about half way and add some berries.
3. Bake in a preheated oven of 180degrees Celsius for 25 minutes or until baked through depending on the size of the muffin pan.